Sunday, April 14, 2013

Pan Seared Scallops


1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Today's Pic

Man... What a night!

(You dog lovers will understand)
Up all night long with Little Mud. He's having a reaction to a new flea preventative, Parastar Plus, and been acting as if he's lost his mind. guess he has. He keeps running around in circles, growling, and trying to scratch and bite the spot of application which is between his shoulder blades where he can't reach. The itch/burn must be pretty bad because he's actually a tough little guy. Numerous baths to remove the Parastar has not worked. Puppy tranqs and antihistamines? Nope.
Now, he really appreciates us humans with our long fingers and thumbs. He looks at us beseechingly; pleading with his eyes for a scratch of the impossible to reach itch. (Hmm... Think I read that line in Penthouse Forum back in the 70s)
Time and no sleep is the answer, we hope.

I could go into a Vet and Parastar rant, but, too tired. I will say that there is now a generic Frontline Plus that's identical and much less expensive than the original and Parastar.

Think I may try a puppy tranq.